Homemade Vegan Pumpkin Pancakes
Ingredients
- 125g pumpkin puree
- 40g sugar
- 1 tsp apple cider vinegar
- 1 tsp chai spice mix
- 190g all-purpose flour
- 220g plant-based milk
- 5g baking powder
- 1 tsp baking soda
Preparation
In a bowl, mix the pumpkin puree, sugar, and vinegar
Gradually add the flour while mixing with a whisk, alternating with the milk
Finish by adding the baking powder and baking soda
In an oiled skillet over medium heat, cook the pancakes
Flip when the edges begin to dry
It's ready
Roasting the squash
Choose squashes that are not too watery, such as potimarron or kabocha
Cut the squash in half, remove the seeds, and place each half cut-side down on a baking sheet
Roast in the oven at 200°C for about 30 minutes
Tips
This recipe is ideal for autumn using fresh squash from the garden
Serve with salted caramel for added flavor, if desired
